Coconut Quinoa Breakfast

I love warm cereal and there are so many grains to choose from.  Whole grains loaded with protein.  Quinoa is one of them.  You can make it savory or sweet and never be disappointed.

Here, it is used for breakfast with non dairy coconut milk.  A great way to start the day with a breakfast that will stay with you and is Delicious!

 

 

 

 

(Another Pinterest Gem)

Coconut Milk Breakfast Quinoa
serves 2
1/2 cup dry quinoa, rinsed(it is very important to rinse it don't skip this step)
3/4 cup canned lite coconut milk + more for drizzling
2 teaspoons vanilla extract
1/2 teaspoon cinnamon + more for sprinkling
pinch of salt
1 banana, chopped
1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

Note: you can definitely use full-fat coconut milk… I use Trader Joe’s lite coconut milk which is insanely creamy and resembles full-fat coconut milk. If I used another brand, I’d probably use full-fat. Additionally, feel free to add sugar or sweetener if needed. I (shockingly) find it sweet enough with the coconut milk and fruit.

Just like Whole Foods makes it!!

I know what you are thinking, "Not Tofu!!"  I too have that fear, Unless it is cooked properly.

 

This is hands down the best way to eat it.  You do have to start it the day before draining and marinating but it is sooooo worth it.

 

 

 

 

 

(Found this recipe on Pinterest)

Chicken Fried Tofu Nuggets

Ingredients:

1 (14 ounce) package extra-firm tofu, drained and pressed
2 cups double strength chicken-flavored, vegan broth(I used Better than Bouillon veggie)
1/4 cup vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon dried garlic
1/2 teaspoon dried minced onion
1/2 teaspoon cayenne pepper

Prep:
To drain tofu remove packaging and place tofu on a cookie sheet lined with paper towels then cover with more paper towels and place a good sized plate or book on top to drain, changing the paper towels every 10 or 15 min. the longer you do this the better but at least and hour.  Cut pressed tofu into 1/2-inch thick slices; then cut into desired shapes. I did some squares, some tinier rectangles, all worked well. Place tofu into a shallow pan, and pour broth over the top, making sure tofu is covered. Set aside to soak overnight, refrigerated.
When tofu has marinated, stir together flour, yeast, salt, pepper, and spices. Warm oil in large skillet over medium-low heat. Remove tofu from broth and transfer to breading, one at a time. Pat breading onto tofu, you can repeat this twice (quick dunk of breaded tofu into broth, second layer of breading — I don’t think it needs it but you might!) Gently place tofu in hot oil; fry until crisp and browned on all sides. Each side took about 2-3 minutes. Remove from oil and set on wire rack with paper towels underneath to catch any drips.
They are best served immediately. You can reheat the nuggets in a 400º toaster oven or conventional oven for 15 minutes until hot and crispy, too

Heaven in a Bowl

Easily one of the best Soups I have ever made.  So hearty and healthy with such a great flavor!

Plenty of protein with the Barley and Mushrooms, serve with a big green salad....it just does not get much better!!

(Found this one on Pinterest)

Hearty Mushroom Barley Soup / Stew

• 1 Tablespoon Oil (I used grapeseed, but Olive or Vegetable will do)
• ½ Medium Onion, slivered (about 1¼ cups)
• ½ Cup Dry Barley, rinsed (I used the inexpensive pearl barley)
• 2 Large Garlic Cloves, Minced (or about 2 teaspoons bottled minced garlic)
• 1 Teaspoon Dried Thyme
• 8 Ounces Sliced Button or Cremini Mushrooms
• 4 Cups (1 quart) Vegetable or Mushroom Broth (I used Better than Bouillon)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Balsamic Vinegar
• 1 Bay Leaf
• ¼ -1 Teaspoon Salt to Taste
• 1 Teaspoon Miso Paste (or simply more salt to taste)
• Freshly Ground Black Pepper to Taste

Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender. Season to taste with additional salt and black pepper.

Easy Peasy

Easy, delicious and Healthy....Just doesn't get much better.  I found this recipe on Pinterest and it was so quick to whip up and perfect for a cold afternoon lunch.

 

 

 

(The non vegans in my family really enjoyed this with a sprinkle of cheddar.) 

Macaroni and Tomato Sauceadapted from Meatless Meals, page 30N
serves 8--supplies protein, calories, Vitamins A, B-1, and C

1 box whole wheat macaroni
1 quart boiling water
1/2 cup frozen peas
1/4 cup green onions, sliced
2 Tbsp olive oil
1 onion, diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
3 Tbsp flour
1 can tomato paste
3/4 cup hot water
1/2 cup nutritional yeast (optional)

Cook the macaroni in boiling water. When close to done, add the frozen peas and green onions to the water. In a skillet, saute the onions in the olive oil until translucent. Add the seasonings and flour, which will coat the onions. Add the tomato paste and hot water and mix together completely. Drain pasta, and add the tomato sauce to the pasta. Stir to coat. At the table, add nooch, if desired.

I had some left over roasted Asparagus that I tossed in before serving and must say it takes the dish to the next level.